Persimmon Bread


For one loaf using a 9×4 inch loaf pan:
2 eggs
1 ½ cups all-purpose flour
¾ cup sugar
1 cup persimmon puree (4-5 ripe persimmons, peeled and blended until smooth)
½ cup pecans, chopped
½ cup shredded coconut
½ cup vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Preheat oven to 325 degrees (300 for dark pan). Oil the loaf pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and coconut
In a large bowl, whisk together eggs, sugar and oil. Mix baking soda with the persimmon pulp and add it to the egg mixture, and then fold in the flour mixture to the egg mixture, as well. Pour batter into oiled loaf pan.
Bake for one hour or until a tester inserted in the center comes out clean. Cool slightly then remove from pan.
You can substitute the pecans and coconut with walnuts and raisins if you like.

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